While Irish soda bread recipe is delicious, it can be high in carbohydrates. This low-carb version offers a delicious alternative for those following a low-carb lifestyle, allowing you to enjoy the flavors of Irish Soda Bread also!
This low carb Irish Soda Bread tastes like the 'real deal', and its super easy to make. It has an authentic soda bread crumb inside with a crusty exterior.
You won't believe it's only 2 net carbs per wedge (at 12 wedges per loaf) also!
Why You'll Love This Recipe
Jump to:
- Why You'll Love This Recipe
- Keto Irish Soda Bread Ingredients
- How To Make This Low Carb Soda Bread
- Substitutions and Variations
- Tips for Success
- Serving Suggestions
- Related Recipes & Articles
- Equipment & Supplies
- Storage and Reheating
- Frequently Asked Questions
- More Delish Ideas
- Low Carb Irish Soda Bread (2 Net Carbs)
Keto Irish Soda Bread Ingredients
The recipe for this soda bread recipe uses a special reduced carbohydrate wheat flour blend that gives you the same final results as my regular soda bread recipe.
I used IMPACT Keto flour to make this soda bread. It combines a resistant wheat starch, vital wheat gluten, soy fiber , and ultra fine almond flour. It's a low carb flour blend with only 2 net carbs per ¼ cup.
While much more expensive than all-purpose flour, it performs so much better than flour blends that rely mostly on almond and coconut flour. Soda bread needs to be a little crumbly, but still moist.
This low carb quick bread recipe achieves that true soda bread texture AND taste!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Low Carb Soda Bread
If you don't have a pastry cutter, you can freeze the butter and grate it into the flour instead. Use your fingers to mash the butter into the flour mixture until the texture is kind of 'sandy'.
Cut The Butter Into The Low Carb Flour
- Preheat the oven to 375F. Ready a 9" cast iron skillet or an oven proof Dutch oven. You'll need two sheets of parchment paper as well.
- In a large mixing bowl, whisk together the low carb flour, Swerve, baking soda, baking powder, and salt.
- Cut the butter into the low carb flour until completely mixed into a somewhat coarse textured, sandy mixture.
Mix In The Buttermilk
- Add the buttermilk and the egg to the flour. Mix the egg and butter milk together, adding the low carb flour to the mixture as you stir. Continue mixing until the flour is completely blended in.
PRO TIP: Depending on the brand of low carb or keto flour you use, you may need up to ¼ cup additional milk. The dough should be stiff, but soft and slightly loose. Not stiff and hard.
Form Ball with the Dough
- Turn out the dough on a lightly flour dusted work surface and knead lightly, folding the dough over about four time, and shape into a round loaf.
Score The Top And Bake
- Lay the two pieces of parchment paper over each other in opposite directions and place the ball of dough in the middle. Using a long sharp knife, score a 1" deep X across the top of the dough.
- Carefully lift the dough ball by the parchment paper and set into the Dutch oven, or in the cast iron skillet.
- Brush the mixture the top of the scored soda bread with the heavy cream, being generous. You'll use about half. Bake the bread for about 50 minutes, basting with the remaining buttermilk mixture halfway through the baking process.
- Allow the soda bread to cool before slicing or cutting into wedges or slicing.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this quick and easy no knead, low carb bread.
- Buttermilk: If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Flour: The King Arthur Keto Wheat Flour is great in this recipe also, an only has 4 net carbs. Carbalose is another great low carb option at 8 net carbs.
- Mix In's: Feel free to add other keto-friendly mix-ins, such as chopped nuts or sugar-free chocolate chips.
Tips for Success
Here are a few tips for making this keto bread recipe:
- Don't overmix the dough, as this can result in a tough bread.
- Be sure to preheat your oven before baking the bread.
- Let the bread cool completely before slicing, as this will allow it to set properly.
Serving Suggestions
Enjoy this Low Carb Irish Soda Bread warm with butter or your favorite sugar-free jam. Toast it and top it with avocado and smoked salmon for a delicious and satisfying breakfast.
Pair it with cheese and charcuterie for a satisfying appetizer or snack.
Related Recipes & Articles
- Pork Pozole Verde
- Traeger BBQ Smoked Meatloaf
- Blueberry Kale Crunch Salad
- Traditional Irish Boxty Pancakes
- Colcannon (Irish Mashed Potatoes)
Equipment & Supplies
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this keto Irish soda bread.
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- IMPACT Keto Wheat Flour - 2 Net Carbs
- Keto Krust Gluten Free Low Carb Flour - 4 Net Carbs
- King Arthur Keto Wheat Flour 1:1 - 4 Net Carbs
- Carbalose - Low Carb All Purpose Baking Flour - 8 Net Carbs
- Enameled Dutch Oven w Lid, 6 qt
- Parchment Paper 12x16"
Storage and Reheating
- Low Carb Irish Soda Bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
Frequently Asked Questions
No, not at all, it just contributes to browning, and a crustier crust.
The bread is done when it's golden brown on top, and has a hallow thunk when you tap it.
More Delish Ideas
Low Carb Irish Soda Bread (2 Net Carbs)
Equipment
- IMPACT Keto Wheat Flour 2 Net Carbs
- Enameled Dutch Oven w Lid, 6 qt
- Parchment Paper 12x16"
Ingredients
- 4 cup Impact KETO Wheat Flour or other low carb or keto flour
- 2 tablespoon Swerve or any you prefer
- 1 teaspoon Baking soda
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter softened to room temperature
- 1¼ cup buttermilk up to ¼ more if needed.
- 1 large Egg
- ¼ Heavy cream
Instructions
- Preheat the oven to 375F. Ready a 9" cast iron skillet or an oven proof Dutch oven. You'll need two sheets of parchment paper as well.
- In a large mixing bowl, whisk together the low carb flour, Swerve, baking soda, baking powder, and salt.4 cup Impact KETO Wheat Flour, 2 tablespoon Swerve, 1 teaspoon Baking soda, 1 tablespoon Baking powder, ½ teaspoon Salt
- Cut the butter into the low carb flour until completely mixed into a somewhat coarse textured, sandy mixture.½ cup Butter
- Add the buttermilk and the egg to the flour. Mix the egg and butter milk together, adding the low carb flour to the mixture as you stir. Continue mixing until the flour is completely blended in. Depending on the brand of keto or low carb flour, you nay need up to ¼ cup more buttermilk.1¼ cup buttermilk, 1 large Egg
- Turn out the dough on a lightly floured surface and knead lightly, folding the dough over about four time, and shape into a round loaf.
- Lay the two pieces of parchment paper over each other in opposite directions and place the ball of dough in the middle.
- Using a long sharp knife, score a 1" deep X across the top of the dough. Carefully lift the dough ball by the parchment paper and set into the Dutch oven, or in the cast iron skillet.
- Brush the mixture the top of the scored soda bread with the heavy cream, being generous. You'll use about half.¼ Heavy cream
- Bake the bread for about 50 minutes, basting with the remaining cream halfway through the baking process.
- Allow the soda bread to cool before slicing or cutting into wedges and serving.
Notes
- You can also use King Arthur Low Carb Wheat Flour (4 net carbs/per serving), Carbalose All Purpose Baking Flour (8 net carb per serving), Keto Krust Gluten-Free Low Carb Flour (4 net carb/serving). The lowest net carb flour is the IMPACT Keto flour.
- Use room temperature ingredients for optimal results.
- Don't overmix the dough, as this can make the bread tough.
- You can omit the Swerve completely if you prefer.
- Be gentle when shaping the loaf, as over handling can also make the bread dense.
- If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the remaining baking time.
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